Susan's Banana Pudding

Whisk together cornstarch, granulated sugar, and salt in a medium saucepan to combine evenly.

Gradually pour skim milk into the cornstarch mixture while whisking continuously to avoid lumps, then place saucepan over medium heat.

Stir constantly until the mixture thickens and comes to a gentle boil, about 8–10 minutes; it should coat the back of a spoon.

Remove from heat and let cool for 2–3 minutes, then stir in pure vanilla extract and melted margarine until fully incorporated.

In a separate clean bowl, whisk egg whites (or egg substitute) until frothy and light, about 1–2 minutes.

Temper the egg whites by slowly adding a few spoonfuls of the warm cornstarch mixture while whisking constantly, then add the lightened egg mixture back into the saucepan and whisk gently to combine.

Stir in yellow food coloring if desired, and fold gently 2–3 times until the color is evenly distributed.

Slice the bananas into ¼-inch-thick rounds and gently fold into the pudding until just combined.

Divide the pudding among 4 serving bowls or cups and top with crumbled vanilla wafers if desired; serve warm or chilled.